Delicious Banana Bread Made with Buckwheat Flour (Easy Recipe)

This hearty and delicious buckwheat flour banana bread is gluten-free, vegan, and refined-sugar-free. I tested several versions of this recipe to get the right flavor and texture. I’m loving the final results. Give it a try if you’re looking for buckwheat flour recipes, like this chocolate buckwheat cake, which is another yummy option.

Main Ingredients and Substitutions

Buckwheat flour gives this banana bread its satisfying texture and mild, earthy flavor. I tend to purchase buckwheat flour online since it can be tricky to find at grocery stores.

Or you can make buckwheat flour at home in a food processor if you prefer. Just add raw buckwheat groats to the food processor and process for several minutes until they become a fine, powdery flour.

The recipe calls for three bananas. Be sure to use bananas that are quite ripe (with plenty of brown spots on the peel). The riper the banana, the sweeter the end result will be.

I used melted coconut oil in this buckwheat flour banana bread recipe but you can substitute your preferred oil. Olive oil or avocado oil are good alternatives.

This banana bread is spiced with cinnamon, vanilla, and a pinch of nutmeg. The nutmeg adds a cozy, warm flavor that I love, but if you’re not a fan of nutmeg or don’t have any then you can omit it. Or you can substitute a couple of teaspoons of pumpkin spice instead of the cinnamon and nutmeg if you prefer.

How to Make Buckwheat Flour Banana Bread

Start by preheating the oven to 350 degrees Fahrenheit, then mash the ripe bananas in a large mixing bowl. I like to use a potato masher to get the job done quickly, but a fork works too. 

Next you’ll add the spices, vanilla extract, unsweetened milk, apple cider vinegar, and maple syrup, then mix well before adding the melted coconut oil and mixing once more. I prefer to melt the coconut oil in the microwave (it takes about 25 seconds on high in my microwave).

Next you’ll add the buckwheat flour and baking soda. It’s best to use a whisk at this point to thoroughly mix the batter.

Transfer the batter to a 9-inch loaf pan lined with parchment paper.

Bake for 38 minutes or until a toothpick inserted into the middle of the loaf looks clean upon removal. Be sure to let it cool completely before removing from the pan and slicing.

Optional Additions

Add 1/2 cup each of chopped walnuts, chopped pecans, or dark chocolate chips, if desired. 

4.39 from 18 votes

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Buckwheat Flour Banana Bread Recipe

This hearty buckwheat flour banana bread is gluten-free, vegan, and refined-sugar-free. It’s one of my favorite easy buckwheat flour recipes.

Cook Mode(prevent your screen from going dark)

Course Dessert

Cuisine American

Prep Time 12 minutes minutes

Cook Time 38 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 208kcal

Author Jennifer Bell

Equipment

• 9 inch loaf pan
• Parchment paper

Ingredients

• 3 large ripe bananas
• 1 cup unsweetened milk of choice
• 1/3 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1 pinch of nutmeg
• 1 teaspoon apple cider vinegar (or lemon juice)
• 1/3 cup melted coconut oil
• 2 cups buckwheat flour (spooned into the measuring cup—don’t scoop)
• 1 teaspoon baking soda

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Add the bananas to a large mixing bowl and use a potato masher or fork to mash them well.
• Add the unsweetened milk, maple syrup, vanilla extract, salt, cinnamon, nutmeg, and apple cider vinegar, then mix well.
• Add the melted coconut oil and mix again.
• Add the buckwheat flour and baking soda and use a whisk to mix well.
• Transfer the batter a 9-inch loaf pan lined with parchment paper.
• Bake for 38 minutes or until a toothpick inserted into the center of the banana bread comes out looking clean.
• Let cool completely before removing from the pan and slicing.

Notes

• Store in an airtight container in the fridge for up to five days or in the freezer for up to three months. Thaw in the fridge or at room temperature before serving.
• Optional additions include 1/2 cup each of dark chocolate chips, chopped pecans, or chopped walnuts.

Nutrition Estimates

Calories: 208kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Sodium: 145mg | Potassium: 283mg | Fiber: 3g | Sugar: 10g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg

More Buckwheat Flour Recipes to Try

These gluten-free vegan buckwheat flour cookies are chewy, soft, and delicious. Or try these hearty vegan buckwheat flour pancakes. They’re gluten-free and refined-sugar-free.